This miso paste is young, only 2 months, and is so delicious in a very different kind of way. It is sweet and mild, full and very satisfying on the palette. This is how I made this batch:
8# cooked garbanzo beans
7 # 6oz rice koji
4% sea salt (10 oz)
Garbanzo bean miso starter miso
(This filled 2 1-gallon crocks)
The tamairi is incredible but scant. Sweet almost like honey, not too salty and so luxurious.
One of my favorite uses for sweet miso is pies and cobbler. My daughter and I went u-picking blueberries yesterday. Then I foraged in my garden for the ripest blackberries, and added three ripe apricots from the farmers market.
Other ingredients include:
And, of course, sweet garbanzo miso paste, which is the source of salt and a lot of yumminess (umami).
(Stir together and pour into a baking dish.)
The crust is simply almond meal, vanilla, safflower oil, and some sweet garbanzo miso.
(Mix together and crumble on top of the fruit.)
Bake @ 350 °F until fruit is bubbly and the crust is browned.
Naturally it’s gonna go well with some ice cream.